Meatballs (boulettes, meatballs) originally arose from the use of inferior cuts of meat, which were made up of sections. Turning it through the mincer or finely chopping it made the tough pieces of meat, once cooked, easy to chew.

The choice of ingredients for meatballs is basically free. However: If you love your meatballs, you make sure that they are juicy after frying and have not become dry.

For this, the minced meat is mixed with old white bread soaked in milk and egg. The milk itself is already a fat-in-water emulsion and the egg with lecithin also . . .